Grains & Starches
Kiwicha
Peru
Andean amaranth grain, high in protein and essential amino acids. INIA has developed improved varieties like INIA 442 La Frondosa.
Original eatfuls sticker artwork
What it is
A closer look at Kiwicha.
Andean amaranth grain, high in protein and essential amino acids. INIA has developed improved varieties like INIA 442 La Frondosa.
What to look for
Know it when you find it.
Tiny golden seeds that pop when toasted. Used in porridges, snacks, and flour blends.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kiwicha.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Niari-Bouenza (Southern), Republic of the Congo
Congolese Attiéké
Attiéké
Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
Ethiopia
Beso
በሶ
Finely ground roasted barley flour — an ancient Ethiopian travel food. Mix with water for a quick savory paste, with honey for a sweet snack, or with milk and fruit for a modern smoothie.
Peru
Cañihua
Nutritious Andean grain similar to quinoa but darker and more resilient. Valued for food security in high-altitude regions.
Ethiopia
Chiko
ጭኮ
A pressed Ethiopian travel snack made of roasted barley flour blended with niter kibbeh, sugar and warm spices. Calorie-dense and shelf-stable — a traditional 'journey food' eaten by farmers, soldiers and travelers.
Mozambique
Chima de Arroz
A Mozambican stiff porridge made from rice flour and served with relishes.
Uzgen, Kyrgyzstan
Devzira Rice
Девзира
A red-brown rice from the Fergana valley whose grains hold a groove of pink bran, grown around Uzgen and prized for plov because it swells without breaking.
Sudan
Dukhun
A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.
Eritrea
Eritrean Tihlo
Tihlo
Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally